Eton mess tray cake
We’ve combined two favourites to make this Eton mess tray cake. The sweet sponge is topped with cream, crushed meringue and delicious fruit.
Note: + cooling & 15 mins standing time
- 1/2 cup (125ml) orange juice
- 100g butter, melted, cooled
- 1 1/2 cups (330g) caster sugar
- 1 tsp finely grated orange rind
- 2 tsp vanilla bean paste
- 2 Coles Australian Free Range Eggs
- 2/3 cup (160ml) buttermilk
- 2 cups (300g) plain flour
- 1/2 tsp bicarbonate of soda
- 250g raspberries
- 200g watermelon, peeled, thinly sliced
- 1 Pink Lady apple, very thinly sliced
- 1 Ruby Red grapefruit, peeled, sliced
- 1/4 cup (60ml) elderflower cordial
- 600ml thickened cream
- 1 meringue nest, crushed
Preheat oven to 180°C. Lightly grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing sides to overhang. Whisk the orange juice, butter, sugar, orange rind, vanilla, eggs and buttermilk in a bowl until well combined. Add the flour and bicarbonate of soda and whisk until smooth. Add half the raspberries and fold to combine. Spoon into the prepared pan. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before transferring to a wire rack to cool completely.
Meanwhile, place watermelon, apple, grapefruit and remaining raspberries in a bowl. Add elderflower cordial and gently toss to combine. Soak for 15 mins.
Use an electric mixer to whisk the cream in a bowl until soft peaks form. Spoon over cake. Top with watermelon mixture and sprinkle with meringue.